Lasagna
Make a big batch of Gravy with LARGE meatballs.
Cook Lasagna noodles using the directions on the box, immediately rinse in cold water, drain.
9x12 or 10x14 min of 3" deep (for large parties, aluminum roaster pans can be used; Uncle Danny's lasagnas are supposedly 19 layers)
Cover in aluminum foil (so it doesn't dry out the top).
Bake at 350 for 45 min.
- 1-1/2 lbs of curly edge lasagna noodles
- 2 lbs Ricotta cheese (Mark likes Polly-O brand, if you can get it)
- 2 lbs Mozzarella (Polly-O, part skim)
- Grated Romano (Locatelli brand)
Cook Lasagna noodles using the directions on the box, immediately rinse in cold water, drain.
9x12 or 10x14 min of 3" deep (for large parties, aluminum roaster pans can be used; Uncle Danny's lasagnas are supposedly 19 layers)
- Coat the bottom of the pan with Gravy (don't be bashful).
- Make a layer of lasagna noodles, overlapping.
- Cover noodles in gravy.
- Slice meatballs and sausage, layer evenly, so that each piece of lasagna will have meat.
- Slice mozz 1/8" to no more than 1/4" thick, layer mozz over meat, about a 1/2" between each piece.
- Empty Ricotta into a bowl, add gravy, mix thoroughly until Ricotta is loose.
- Spread Ricotta evenly over the entire layer.
- Sprinkle Romano (Locatelli) generously over the entire layer.
- Add a layer of Lasagna Noodles and repeat until the desired height.
- Top off with a layer of noodles, covered in gravy, sprinkled with Romano.
Cover in aluminum foil (so it doesn't dry out the top).
Bake at 350 for 45 min.